This blog is an attempt to preserve, document & share Pakistan's contemporary & traditional culinary heritage. It tells stories and shares recipes from my maternal grand mother and mother's kitchens along with my own stories and memories of growing up in Pakistan.

Tuesday, 30 September 2014

Abbu’s native area of Mianwali has
abundant population of Teetar – Partridge and Batair - Quail. I grew up in a
household where these two were served on the dinner table often. We had ample supply of these
little things throughout the year. Myself and the sister were more interested
in keeping these little fellas as our pets. Sadly no pets were allowed at our home.
Hence our pets got cooked for dinner quite frequently! It was pretty tragic!

This week a fresh supply of teetar
and Batair arrived at home. Given I am in Pakistan these days for work, I got a chance to see how they are prepared. Strangely I have never tasted teetar or batair. Abbu tells me they are delicious. I have to take his word for it.
The recipe is rather simple one and the same marinade can be used to prepare
chicken or fish. Hope the teetar lovers will attempt it.

Ingredients

Teetar /Partridge– 4 whole

For marinade:

Yogurt – 500 gms

Ginger/ Garlic Paste – 1 tsp -
heaped

Salt – 1 tsp – add more if needed.

Chili Powder – ½ tsp

Chili Flakes – ½ tsp

Turmeric – ½ tsp

Garam Masala – ½ tsp

Carom Seeds (Ajwain) – ½ tsp
(gently crushed)

Dried Coriandar seeds – 1 tsp
(crushed)

Lemon Juice – 3 tbsp

White Vinegar – 4 tbsp

For Cooking:

Oil – 2 tbsp

Ginger/ Garlic paste – 1 tsp

Mustard seeds – ½ tsp

Tomatoes – 3 (make a paste)

Water – 2 ½ cups

Method:

Prepare the marinade by mixing
everything in the yogurt. Apply on teetar and leave it overnight.

Next day heat 4 tbsp of oil in a large
pan. Add the ginger garlic paste, mustard seeds, Tomato puree and the teetar.

Add 2 ½ cups to it of water and let the
mixture come to a boil over high heat.

Reduce the heat to medium till oil
comes out on the side and the teetar meat is tender. It will take about 40 mins.